Low Carb Russian Black Bread
Savor the rich, hearty flavors of traditional Russian black bread in this low-carb twist that's perfect for keto and gluten-free lifestyles! Our Low Carb Russian Black Bread combines wholesome almond and coconut flours with psyllium husk for a robust texture, while a hint of cocoa powder and coffee delivers the signature dark color and depth of flavor. Infused with aromatic caraway seeds and perfectly balanced with butter and apple cider vinegar, this bread is deliciously moist with a dense crumb that holds up beautifully for slicing. Quick and easy to prepare, it’s ideal for serving alongside soups, making sandwiches, or simply enjoying toasted with butter. With just 15 minutes of prep time and 45 minutes in the oven, this guilt-free bread recipe is your new go-to for satisfying those carb cravings without compromising your health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 3 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 2 teaspoons Caraway seeds
- 1 teaspoon Instant coffee powder
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 4 tablespoons Butter, melted
- 1 cup Hot water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, caraway seeds, instant coffee powder, cocoa powder, and salt. Mix well to ensure even distribution of the ingredients.
In a separate bowl, beat the eggs and then add the apple cider vinegar and melted butter. Mix until thoroughly combined.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Mix well to make sure there are no lumps of flour.
Gradually add the hot water into the dough while mixing. You should achieve a soft but firm batter.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to make sure it is evenly spread.
Place the loaf pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Slice the bread using a serrated knife to avoid crumbling, and enjoy!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 11.3 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 584 mg | 45% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1277 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
